Thanksgiving Brunch Salad
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5
4 reviews
Excellent
Thanksgiving Brunch Salad
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Add greens to breakfast and brunch with this hearty Sausage Brunch Salad. This salad, studded with homemade breakfast sausage patties, perfectly hardboiled eggs and caramelized apples and topped with a maple vinaigrette, can stand alone as a centerpiece or serve as a side for an at-home brunch.
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Ingredients
Breakfast Sausage (Makes 15 two tablespoon patties)
- 1 lb. ground pork 90/10
- 1 tablespoon pure maple syrup
- 1 teaspoon sage ground
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fennel seed
- 1/2 teaspoon black pepper
- 1/4 teaspoon poultry seasoning
- 1 tablespoon extra virgin olive oil
Salad
- 1 kale shredded, bunch
- 1 tablespoon butter unsalted
- 2 apple sliced
- 5 egg peeled and cut into halves, hardboiled
Dressing
- 6 tablespoons extra virgin olive oil
- 4 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- salt to taste
- black pepper to taste
Instructions
Make the Sausage
- In a nonstick skillet, heat the olive oil over medium high heat.
- In a large glass bowl, combine the ground pork with the maple syrup, sage, salt, fennel seed, pepper and poultry seasoning.
- Using your hands, knead the mixture until it is combined.
- Using a 2-tablespoon cookie scoop, create the patties. (There will be 15 at this size.) Round them with your hands.
- Once the patties have been created, carefully place them into the skillet. (This can be done in two batches if you’ve got a smaller skillet, as you do not want to crowd the pan.)
- Cook on one side until crispy and browned, then flip with a spatula and cook through.
- Repeat the process as many times necessary to cook all the sausage patties, then set aside.
Caramelize the Apples
- In a nonstick skillet over high heat, melt the butter.
- Add the sliced apples and cook until caramelized. (This will take 3-5 minutes, depending on your stovetop.)
- Once one side is caramelized, flip and cook the other side.
- When the apples are beautifully browned, remove from heat and set aside on a paper towel-covered plate.
Make the Dressing
- In a mason jar, measure out the olive oil, apple cider vinegar, Dijon mustard and maple syrup.
- Shake vigorously, then taste.
- Add salt and pepper, if needed.
Make the Salad
- In a large bowl, add the shredded kale.
- Drizzle the dressing on top of the kale, and toss until the greens are coated.
- Layer on the breakfast sausage, hardboiled eggs, caramelized apples.
- Serve within 30 minutes, and enjoy!
Notes
- Want to make this salad vegetarian friendly? Simply skip the sausage step.
- Serving a mixed crowd of vegetarians and meat eaters? Serve the sausage on the side for your guests to add on their own.
Nutrition Information
Show Details
Serving
1g
Calories
672kcal
(34%)
Carbohydrates
18g
(6%)
Protein
39g
(78%)
Fat
49g
(75%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
30g
(176%)
Cholesterol
280mg
(93%)
Sodium
377mg
(16%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 672 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 672kcal | 34% |
| Carbohydrates | 18g | 6% |
| Protein | 39g | 78% |
| Fat | 49g | 75% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 30g | 176% |
| Cholesterol | 280mg | 93% |
| Sodium | 377mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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